Musings on Recipes, Artisans, Dining and Travel · Mostly Gluten-Free

mayonnaise

There’s something about whipping up a batch of mayonnaise from scratch that can make you feel like pro in the kitchen. Perhaps it’s watching the transformation of the mixture from separate elements to a smooth, uniform emulsification and knowing that your deft drizzling skills and forearm and wrist muscles caused the change to occur. Whatever the reason, I encourage everyone to try their hand at it.

With the recipe below, there’s no need for any special equipment, just a bowl and a whisk. In my experience, you’re actually better off going the simple route — I’ve broken more mayonnaises using heavy machinery (food processor, blender…) due to their heat output than I care to admit.

While this is a great recipe on its own (as a spread for a no-knead bread sandwich, perhaps) it also makes a great base for creamy dressings (for instance, blue cheese dressing). The flavor possibilities and culinary applications are endless, enjoy!